INGREDIENTS:Salad:
3 cups cucumber, peeled and chopped
2 cups tomatoes, seeded and chopped
1 ½ cups iceberg lettuce, torn
1 ½ cups romaine lettuce, torn
1 cup red onion, thinly sliced into rings
1 cup edamame (whole green soybeans), shelled and cooked
1/3 cup black olives, pitted, sliced and drained
Dressing:
1 12.3-oz. package silken tofu
2 Tbsp. soybean oil
1 Tbsp. lemon juice
1 clove garlic, minced
½ tsp. leaf oregano, dried
½ tsp. black pepper, ground
¼ tsp. salt
½ cup feta cheese, crumbled DIRECTIONS:Combine all salad ingredients in a large bowl. Puree all salad dressing ingredients except cheese in small food processor until smooth, scraping occasionally. If dressing is too thick, use pulse setting. Pour dressing over salad and mix until blended. Sprinkle with cheese. SERVINGS:6 servings From: PHOTO CREDIT:Photo Credit: UNITED SOYBEAN BOARD
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